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Chocolate Love Hangover

Just in time for Valentine’s Day, local co-op fave, Mississippi Market hosts a event this weekend that will not only have your mouth watering, but give you tons of ideas to keep your V-Day full of local components. Head down to Mississippi Market Saturday, February 11^th to enjoy samples of delicious chocolates, not to mention hobnob with some of the co-op’s most beloved local chocolate artisans.

Seattle Chocolate's V-Day Delights

The 2^nd annual Chocolate Tasting & Gift Fair features vendors B.T. McElrath – a local artisan chocolatier who will be sampling out chocolates from his Valentine’s Collection – Seattle Chocolates – specializing in gourmet chocolate truffles and bar made with exquisite European milk chocolate, dark chocolate and natural ingredients – and Lily Bloom’s Kitchen – handcrafting gluten-free macaroons and chocolate bark using natural flavoring and rich dark Belgian chocolate.

Lily's Bloom Macaroon

Plus, stop by Mississippi Market’s deli to pick up everything you need to make your celebration as scrumptious as it is romantic. Choose from items like chocolate and cheese plates, brie and fruit plates, heart-shaped chocolate cakes and truffles, plus V-Day gifts throughout the store like flower bouquets, bath salt, massage oils pashmina scarves from Alsadu World Gifts and fragrant Honeyglow Candles made from 100% beeswax and a hint of honey from Farmington, MN.

Never settle for a boring Valentine’s.

Chocolate Tasting & Gift Fair

11 a.m. – 3 p.m. / free

Mississippi Market, 622 Selby Ave, St. Paul

If you didn’t get a chance to check out St. Paul’s lavish beer sampling festival, the Beer Dabbler, on Saturday, don’t get your hops in a tizzy. There’s plenty of brews to go around this Friday at 11^th Annual Winterfest. Ok, so, the event is technically SOLD OUT, but that doesn’t mean a diehard beer aficionado like you can’t find a way around that. Read on to find out how your dedication to local beer and breweries can score you a pair of tickets to this awesome event.

Focused solely on craft beers brewed in MN by breweries and brew pubs that are members of the MN Craft Brewers Guild, Winterfest 2012 features hearty grub, live entertainment, music and even beer education sites where you can brush up on your beer knowledge and hear brew tips from successful local craft beer masters.

Enjoy delicious food catered by Bon Appetit – including a local cheese and vegetable board, black peppercorn potato soup and gourmet bread – as you sip down samples from respected local breweries like August Schell, Finnegans, Flat Earth, Fulton, Summit, Lift Bridge, Great Waters, Surly and many more. Plus, groove to dance-y set by Flow DJ spinning tunes by Passion Pit, Cut Copy, Moby and other hot artists and catch which brewery/brew pub’s beer wins the prestigious Great Snowshoe Award.

Want to go to this sold out event? MN Craft Guild gives the deets on their Winterfest Contest:

“Want to Go to Winterfest 2012? Tell Us Your Story.

We are looking to crown Mr. and Ms. Minnesota Craft Beer—the man and woman who love Minnesota Craft Beer more than anyone else. In addition to bragging rights, each winner will receive a pair of tickets to Winterfest 2012.

To win the tickets, tell us how Minnesota Craft Beer is part of your life and why you best exemplify Minnesota Craft Beer devotion. We want your personal Minnesota Craft Beer story. Maybe you have a full back tattoo of the Summit Brewing logo; or, you met and married your spouse at Fitger’s Brewhouse; or, perhaps you only wear shirts you bought at breweries and you decorate with growlers. We can’t wait to find out.

Email your story to minnesotabrewers@gmail.com to let us know why you should be Mr. or Ms. Minnesota Craft Beer. The competition runs from today, Monday, January 23, until noon on Wednesday, February 1, 2012.”

Good luck and drink responsibly!

Winterfest

Presented by the MN Craft Brewers Guild 2012

Friday, February 3^rd, 7-10 p.m. 21+

MN History Center, 345 Kellogg Boulevard West, St. Paul, MN

When below zero temps fall and ice and snow coat everything in sight – including your car or bike – it’s easy to start doubting why you call Minnesota home. So, let me remind you of some of the perks: skiing and snowboarding; ice skating St. Paul’s gorgeous Wells Fargo WinterSkate outdoor rink; having an excuse to drink earlier – hey, it’s dark out, after all; mulled wine – drinking and making; the annual art shanties on Medicine Lake; the City of Lakes Loppet festival and – one of my favorites – the upcoming annual fest, the Beer Dabbler Winter Carnival.

Marking it’s third year, the Dabbler features a day-long celebration of the art of craft and micro-brewing, not to mention a full day of sampling fit for a beer lover and a beer newbie alike. This year, the festival has expanded its grounds to the St. Paul Farmer’s Market, making it the biggest outdoor winter beer fest in MN.

If you’re new to the Beer Dabbler, don’t worry. There’s plenty to do including a chance to show off your mixology and recipe talents in a home-brew contest presented by Northern Brewer boasting prizes and a opportunity to win the coveted Lord Dabbler’s Cup – a People’s Choice award for excellence in brewery. Watch on as St. Paul’s own Mayor Chris Coleman kicks off the carnival with the annual tapping of the Beer Dabbler Oak Barrel and sip down a special release ale from previous Dabbler Cup winners, Tallgrass Brewing Company, as well as samples from over 200 varieties and 60 breweries while you enjoy access to live music from Pink Mink,

Pink Mink

Romantica and others, strut your dance moves at Leinekugel’s Silent Disco and participate in awesome entertainment like St. Croix Casino’s “Best Dressed of the Fest” contest and minnow races. And – since you shouldn’t drink on an empty stomach – make sure to visit some of St. Paul’s beloved food trucks including Fork in the Road, Potter’s Pasties, Simply Steve’s and GastroTruck who will be cooking up delicious hot treats. Long hail cold weather!

Visit The Beer Dabbler Winter Carnival online for a full list of all the beers set to be sampled at the Dabbler, updates and to snag advance tickets.

When: January 28^th, 4 – 8 p.m., doors at 3:30

Where: Saint Paul Farmer’s Market

Cost: $30 advance, $40 day of

Don’t forget to “like” The Beer Dabbler on FB and follow them on Twitter @BeerDabbler.

Though we were blessed with a few – shall we call them – surreal days of 50+ degree weather, winter’s frigid and gelid elements are flaring up again, and retreating indoors is on everyone’s mind. If your idea of a wonderful evening involves cuddling up with a good book, a movie or Skyrim – hey, geek’s get chilly too – sipping down a winter-themed cocktail and baking up something tasty, then you’ve come to the right place. This recipe creates the perfect “comfort” food dish without a ton of effort. Welcome to a foodie languorous winter.

Black Bean and Polenta Casserole –

Ingredients::
¾ cup chopped fresh cilantro
2 4-ounce cans diced green chilies, drained
¼ cup canned salsa verde tomatillo sauce
3 large garlic cloves, minced
1 ½ teaspoons ground cumin
1 16-ounce polenta roll, cut into 18 rounds (or make your own polenta following the recipe found here)
½ cup whipping cream
1 15-ounce can golden hominy, drained
3 cups Monterey Jack cheese, grated
garnish with fresh avocado

Prep:

Position rack in middle of oven and preheat to 450°F. Oil 11x7x2-inch glass baking dish. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese. Repeat layering. Cover with foil. Bake 20 minutes. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.

Yields approximately 6 servings.

For a full meal, pair with an organic salad, an artisan baguette and a seasonally fruit tart from your local co-op.

Clementine Truffles

I’ve always harbored a Willy Wonka and the Chocolate Factory fantasy, a thought that somewhere hidden in the Twin Cities there resides a real life chocolate factory with delicious treats and edible décor. While you won’t find edible walls or chocolate rivers in St. Paul’s new shop, Blood and Chocolates, what you will find is just as delectable.

Owners Bo Wayne & Kerry D'Amato

Owned by Kerry D’Amato and chocolatier Bo Wayne, Blood and Chocolates’ innovative take on a sweets parlor highlights a European-inspired line of handcrafted chocolates, chocolate libations and artisan chocolate-focused products from all over the world. Take for instance Le Whif, a chocolate inhaler tube from France that gives you “the sensation of chocolate.” It’s the perfect answer to your daily chocolate fix sans the calories. With chocolates like bourbon & bacon, honey chai, and B&C’s odes to rock legends flavors like the Joplin – dark chocolate ganache with Southern Comfort and pecan – and the Cobain – blackberry and gunpowder green tea ganache – and don’t even get me started on their truffle flavors – Clementine! – there’s no way you won’t get addicted. And that’s just what Wayne and D’Amato are banking on. On food blog, the Heavy Table, D’Amato explains: “Our philosophy is that chocolate is a drug, and we are your pusher,” she said. “And so we really want to educate the public on the positive attributes of chocolate from a pharmaceutical background, because they are definitely there. There are many positive qualities to chocolate. Chocolate, like coffee, has caffeine-like properties to it, but not caffeine in a coffee sense because you get the high, you get the lift, but you don’t get the drawbacks.”

We are ready. Long live the thirst for chocolate.

Blood & Chocolates Metro Mag Ad

Catch a grand opening of Blood and Chocolates on Selby Ave later this month.

Blood and Chocolates, 495 Selby Ave, St. Paul, 651.492.4799

If you’re anything like me, one of the resolutions on your New Year’s list was vowing to eat and buy more items locally. Not only is it a great way to keep Minnesota sustainable, but it just tastes better. A fun way to familiarize yourself with new local products is to cook one meal a month using as many locally-sourced ingredients as possible. Here’s a tasty recipe has been floating around food blogs recently that’s hearty, quick, and packed with Minnesota-made ingredients easily found at most co-ops (try St. Paul’s own natural foods co-ops, Mississippi Market located on Selby Ave and West 7th). And after the holidays, an easy recipe is most merited. Enjoy!

 Minnesota Local Lasagna:

Ingredients:

1 box of Dakota Grower’s lasagna noodles

For the Sauce:

24 oz. of tomato pasta sauce, try Sunrise Creative Gourmet Sauces from Hibbing, MN
2 cups of seasonally available mushrooms, chopped
2 cloves garlic, finely chopped

 For the filling:

24 oz. small curd cottage cheese (try Westby Creamery small curd cottage cheese, ricotta is typical for lasagna but has been harder to source locally)
1 Tbsp. dried local basil
1 Tbsp. dried Italian Seasoning
1 Tbsp. dried parsley
1 bag of frozen chopped spinach (try frozen organic Sno Pac from Caledonia, MN), rinsed and well-drained
3/4 C. shredded local mozzarella, plus 1/4 C. for topping
1/2 C. finely grated parmesan, plus 1/4 C. more for topping
1 egg
salt and pepper to taste

1. Prepare lasagna noodles according to package directions. Drain noodles well and cool until able to handle them comfortably.
2. Meanwhile, add sauce ingredients to a medium pan and stir. Simmer on medium-low heat until warm, stirring occasionally. The sauce in this case is already cooked, so avoid boiling it again. While the sauce is simmering, combine cottage cheese, seasonings, mozzarella, parmesan, and spinach in a bowl. Add egg and gently mix until filling is combined.
3. When noodles, sauce, and filling are prepared, preheat the oven to 350 degrees and begin to assemble the lasagna. Lightly grease a 9 x 13″ baking dish. Spread 1/4 C. of the sauce on the bottom of the pan to avoid scorching the noodles to the bottom. Add a layer of noodles. Top the noodles with 1/3 of the filling mixture (about 1 1/2 cups). Add another layer of noodles. Top with 1/2 C. of the sauce mixture. Repeat layers in this order until all of the noodles are gone.
4. Top with remaining sauce and sprinkle with remaining mozzarella and parmesan. Bake for 45 min-1 hour until sauce and cheese are bubbling.

Maybe you’re familiar with the story of St. Paul small business owner, Judy Malmon – founder of neighborhood retail bakery, Cooqi – who launched her own gluten-free shop after being frustrated by the lack of options and flavor of gluten-free items for her celiac daughter.

Cooqi Sampler

After the popular bakery closed this year, it left many wondering “what’s a gluten-free patron to do?”. Luckily, the local baker has harnessed her talents to create a line of artisan, organic whole-grain gluten-free baking mixes – and right in time for holiday baking. From multi-purpose, cake and pastry flour to pizza, pita and pancake mixes, Cooqi helps you whip up treats whose taste and deliciousness you never have to question. And yes, there are other gluten-free substitutes, but how many focus on quality and organic ingredients with a nutritious punch?

The reviews couldn’t be more raving. Make cookies, muffins, pizzas, monkey bread or crepes yummy and satisfying enough for gluten-consumers and gluten-free enjoyers alike. Buy single package mixes for only $9.95 or a 4-in-1 Group Pack sampler for $33.95.

Happy gluten-free baking!

http://www.cooqiglutenfree.com/

Is there anything better than beer and cookies? It’s a grown-up version of an American tradition that you can enjoy around the fireplace. Now imagine a world where cookies and beer blend into a tasty edible concoction. No, it’s not an early Christmas present. This year, St. Paul’s Summit Brewery Company shares their take on a holiday classic with a beer lover’s twist. Welcome to the delicious alternative universe of beer cookies. Thank you, Summit.

Winter Ale Spiced Cookies:

12oz bottle of Summit Winter Ale
2 tablespoons of honey
1 ½ sticks of butter
1 cup of sugar
1 large egg
1 teaspoon Vanilla
2 ½ cups all –purpose flour
1 teaspoon baking soda
1 tablespoon cinnamon
½ teaspoon all-spice
Zest of one orange
½ cup chopped walnuts
½ teaspoon cinnamon and 1/8 cup sugar for dipping.

FIRST STEP:  Combine 12oz bottle of Summit Winter Ale with the honey in a small saucepan.  Boil over a medium heat and reduce by approximately half. Remove the foam through this process. Takes around 20 minutes. You will have around a half a cup of sweet liquid at the end of the boil. Note: You will boil off the alcohol during this process – so you won’t get an “added bonus” from these cookies. Sadly.

STEP 2:  Cream together the butter and the sugar.  Add egg, vanilla and beer mixture.   Mix together baking soda and flour and combine with the liquid ingredients.   Finally, add the spices and nuts.

BAKING:  Preheat oven to 350 degrees. Roll one-inch balls of dough and dip in cinnamon sugar mixture.   Flatten lightly with the palm of your hand. 

Bake for 15 -20 minutes – until lightly golden.

Makes around 3 dozen cookies.

THE RESULT:  Fluffy and cake-like cookies with a really nice spice flavor. Pair with a Winter Ale, a Northern Porter or a Chocolate Stout.

Oh yes, it’s cold out there and I’m sorry to say, it’s not going to get any better. Luckily, there’s nothing to warm your bones like a little whiskey, a little spirits and a few hand-crafted libations. From the classic to custom drinks, this season impress your friends and family with your mixologist skills as you entertain guests – or just yourself – with tasty, winter-appropriate cocktails.

Hot Buttered Rum:

2 oz of dark rum
1 oz simple syrup or 2 brown sugar cubes
a pinch of nutmeg
butter & water

In a mug, dissolve the sugar in a little hot water, then add the run and unsalted butter. Fill the mug with hot water and sprinkle a little nutmeg on top. You can also substitute the water for cider and add ½ teaspoon mixed cinnamon and cloves.

The Classic Hot Toddy:

Start with 2 oz of Jameson whiskey, add a teaspoon of honey or agave nectar. Fill the cup with boiling water and stir. Garnish with cloves, a cinnamon stick and a slice of lemon.

Eggnog Martini:

1 cup sugar
¼ cup cornstarch
1 teaspoon ground nutmeg
1 teaspoon pumpkin-pie spice
8 cups whole milk/ or an alternate milk – hemp or soy milk is delicious
6 large egg yolks
3 cups brandy

Set a large fine-mesh sieve over a large bowl. Place bottom of bowl in an ice bath; set aside. Off heat, in a medium saucepan, whisk together sugar, cornstarch, nutmeg, and pumpkin-pie spice. Gradually whisk in 4 cups milk, taking care to incorporate the cornstarch. Whisk in egg yolks.

Whisking constantly, cook over medium heat until the first large bubble sputters, 10 to 12 minutes. Reduce heat to low; cook, whisking constantly, 1 minute more. Remove from heat; immediately pour through sieve into bowl. Stir in remaining 4 cups milk. Let cool completely in bowl still set in ice bath.

Just before serving, stir in brandy, and ladle into glasses; garnish with pumpkin-pie spice.

The Blizzard Cocktail:

1 ½ ounces Jameson whiskey
½ ounce Frangelico hazelnut liqueur
½ ounce Bailey’s
locally-roasted coffee
dollop of Grand Marnier whipped cream

In a glass coffee mug, stir together whiskey, hazelnut liqueur and Bailey’s; top with coffee. Garnish with whipped cream.

 Minty Clementine-Infused Vodka:

750 ml Prairie Organic Vodka
4 clementines, peel on, quartered
1 small handful fresh mint, roughly chopped

Combine all ingredients in a jar; seal well. Place in a cool place until flavors develop – about 3 to 4 days, shaking gently every day. Strain and store in a well-sealed container.

To make a wintry cocktail add the infused vodka to fresh citrus and ice, shake infused vodka with ice and top it off with a spritzer of your choice or mix the infused vodka with champagne and a splash of juice.

The Negus:

1 lemon
2 tablespoons sugar
1 bottle ruby port
water

Pare off the yellow rind of one lemon in thin strips, avoiding any of the white pith, if possible. Put it into a double boiler with juice of the same, the sugar, and the port. Heat, stirring until sugar is dissolved. When hot, add 1 cup of boiling water and strain into a preheated pitcher. Pour into glasses or cups with a flick of nutmeg. Serves 12.

Urbane Hot Spot:

2 ounces Jameson
1 sugar cube
lemon peel
4 ounces water

Combine the whiskey, sugar cube and lemon peel in a stout mug, then add boiling water and stir. Dust with nutmeg and enjoy.

Though food truck sightings may be dwindling the colder it gets, there are a few diehards still a’trucking and delivering the best, locally-made, small kitchen powered treats and savory eats the cities have to offer. Among the enduring food truck lot is MN quality wiener buffs – Natedogs.

Natedogs specializes in the all-American snack – the hot dog – done with a local, homegrown, all-pork twist. Owner and proprietor, Nate Beck, serves up family-farmed hot dogs and bratdogs sans nitrites, nitrates, hormones or antibiotics guaranteed to be “so delicious” that pairing them with condiments is practically a sin. But don’t worry, you won’t be marauded for your ketchup fondness. Natedogs doesn’t judge, although, they may persuade you into going for their housemade mustards like the honey spiced or beer mustards made from Surly Cynic instead of the red stuff.

I recently discovered Natedogs at last week’s Vita.mn 5 year anniversary party where the pups were being devoured at only $3 a dog. Paired with a can of locally-brewed Surly, there’s no finer, yet simplistic duo. And luckily, these tasty hot dogs can still be enjoyed even though summer is long gone. Catch Natedogs in St. Paul Fridays at MPR headquarters at 9^th & MN from 11 a.m. to 2 p.m. and Saturdays at the St. Paul Farmer’s Market at 5^th & Wall St from 8 a.m. to 1 p.m. and savor the local goodness.

Plus, don’t forget to follow Natedogs on Twitter for weekly schedule updates and daily tidbits.